On a rimmed baking sheet, toss cauliflower and garlic with 2 tablespoons oil. Season with salt
and pepper. Roast until cauliflower is tender and browned, 25 to 30 minutes. When cool enough to
handle, remove peel from garlic.

In a food processor, combine cauliflower, garlic, beans, 1 tablespoon oil, lemon zest and juice
and 1/4 cup hot water. Process until smooth. Season to taste with salt and pepper. (Dip can be made
up to 3 days ahead. Cover and store in refrigerator. Bring to room temperature before serving.)